1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet over medium heat, warm the olive oil and add the minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
3. Add the lemon zest and lemon juice to the skillet, stirring to combine with the garlic.
4. Reduce the heat to low and stir in the heavy cream and parmesan cheese, allowing the cheese to melt and create a smooth sauce. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
5. Add the cooked pasta to the skillet, tossing to coat the noodles evenly in the sauce. Stir in the butter until it melts, adding a luxurious silkiness to the dish.
6. Season with salt and pepper to taste, and sprinkle with fresh basil or parsley before serving.

Remember the lesson my mother taught me: taste as you go! This ensures every bite is perfectly balanced, just like the dishes she used to make for us.